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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 1/2 pounds crappie fillets |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 tablespoons butter or margarine, divided |
2 medium carrots, thinly sliced |
2 medium onions, thinly sliced |
1 tablespoon chopped fresh parsley |
1 cup white wine |
1 tablespoon all-purpose flour |
1 tablespoon butter or margarine, softened |
Directions:
1. Rinse fish thoroughly in cold water; pat dry. Brush fish with lemon juice; sprinkle with salt and pepper. Set aside.
2. Cut out a 9-inch circle of unglazed brown paper. (Do not use recycled paper.) Puncture paper once with a fork; grease heavily, and set aside.
3. Melt 1 1/2 teaspoons butter in a 9-inch skillet; add carrots and onions. Cover, and cook over medium heat until vegetables are tender; uncover, and dot with 3 teaspoons butter. Place fish on top of vegetables; add parsley and wine. Cover skillet with prepared paper.
4. Bring mixture to a boil; reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork. Transfer fish and vegetables to a warm serving platter, reserving wine sauce in skillet.
5. Combine flour and softened butter in a small mixing bowl; mix well, and stir into remaining wine sauce in skillet. Cook over low heat until thickened.
6. Pour wine sauce over fish and vegetables. Serve immediately.
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